How to make Frozen Parantha -

Instant bread to complete a meal.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा),

Cuisine : Punjabi

Course : Breads


For more recipes related to Frozen Parantha checkout Roomali Roti. You can also find more Breads recipes like Beetroot Parantha Steamed Buns Cheese Chilli bread Pakora Palak Aur Beetroot Dorangi Puri

Frozen Parantha

Frozen Parantha Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Frozen Parantha Recipe

  • Whole wheat flour (atta) for dusting 2 cups

  • Salt to taste

  • Ghee 1/2 cup


Step 1

Mix whole wheat flour and salt together. Add sufficient water and knead into a soft dough.

Step 2

Divide the dough into eight equal portions.Roll out each portion into a roti.

Step 3

Apply one tablespoon ghee and sprinkle a little wheat flour.Fold into a triangle.

Step 4

Dust the triangles with a little wheat flour and roll out into medium thick paranthas.Wrap the paranthas in butter paper and keep them in the deep freezer. When required remove from the freezer and cook them on a tawa with ghee till crisp and golden.

Step 5

Alternatively, after rolling out the paranthas you can cook them till half done.Cool and wrap in butter paper and freeze.

Step 6

When required remove and roast on a hot tawa with a little ghee on both sides till crisp and golden.Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.